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2
tarts, 11 inches in diameterMedium
By Bo Friberg
Published 1989
Like the Walnut-Caramel Tart, this dessert has a candylike filling; however, this one is more thin and crisp—closer to toffee in texture, whereas the other is chewy. Both are quite popular served unadorned or with a small scoop of ice cream or lightly whipped cream and fresh fruit.
To literally turn this into another dessert altogether, try this: Make the Soft Chocolate-Almond Glaze recipe that follows. After the tarts have cooled, unmold, inv